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Home | Thanksgiving Side Dish: Spiced-Cider Braised Winter Squash

Thanksgiving Side Dish: Spiced-Cider Braised Winter Squash

Apple cider braised squashThis delicious Thanksgiving side dish has the flavors of fall—winter squash and spiced apple cider. It's easy to make, and looks pretty on the holiday table, too. If you use Delicata squash, those orange- or green-striped cream-colored oval winter squash, you don't even need to peel them, and the colors look great, too. You can also make this with cubed butternut squash or pumpkin.

I adapted this from a recipe in the New York Times but used the spiced apple cider from Trader Joe's. The spice flavors are subtle and really enchance the flavor of the squash. Feel free to substitute regular apple cider.

Ingredients

  • 2 or 3 Delicata squash, halved and cut into half-moons
  • 2 tablespoons unsalted butter
  • 2 cups spiced apple cider
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper to taste

Directions

Wash squash, then cut in half lengthwise and scoop out seeds with a spoon. Cut into half-moon slices about 1/2-inch thick.

Melt butter in a heavy skillet over medium high heat. When melted and hot, add squash and saute for about 5 minutes until some of the squash slices take on a brown caramelized color.

Add rosemary and apple cider. Bring to a boil, then reduce heat and simmer for 20 to 30 minutes or until squash is tender but not too soft (you don't want it falling apart).

Remove squash to a serving bowl with a slotted spoon and reduce remaining cider until it forms a thick glaze, then pour over squash. Sprinkle with vinegar and then serve immediately.